3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components not maintained. -Observed the filter vent on the hood system to be in disrepair. Correct prior to next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed mildew on the upper surface of the ice machine. -Observed sticky residue on the outside of the pop lines. -Observed residue on the wire shelf unit in dry storage area. Correct By: 04-Feb-2019

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. -Observed the wall above and under the dish area to contain brown residue. Correct By: 04-Feb-2019

Comments
Conducted inspection with Madison Lotz, SIT Discussed inspection with Paul, PIC. Copy of inspection report sent via email. Facility is a level 4 due to bulk cooling and reheating noodles. Verbally discussed: -Observed noodles in a bulk container in the walk-in cooler at 43*F that were cooked about 1 hour prior, placed in an ice bath and then into the walk-in cooler. PIC stated facility rapidly cools noodles using an ice bath. Ensure noodles are at 41*F or below prior to placing in a deep food container. Discussed additional methods to ensure proper cooling. -Facility is scheduled to be remodeled. At this time the unused equipment in facility will be removed from premise.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored.